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Almond Sour Cream Pound Cake

Contributed By: Lauren | See all of Lauren's recipes
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Active Time:  30 Minutes
Total Time:  3 Hours 30 Minutes
  10 Servings
A wonderfully moist pound cake with just the right hint of almond flavor. Pairs very well with a good cup of coffee or tea.
1/2 cup softened, unsalted butter
3 large eggs
3/4 cup light dairy sour cream
1 1/2 cup all-purpose flour
2 Tbsp. ground golden flax seed
1/4 tsp baking powder
1/8 tsp baking soda
1/4 cup chopped almonds
1 cup granulated sugar
1/2 tsp pure vanilla extract
1 tsp pure almond extract
1 oz. sliced almonds
granulatd sugar
1. Allow eggs, butter and sour cream to stand at room temperature for 30 minutes. Grease and flour an 8x4x2-inch or 9x5x3-inch loaf pan; set aside. Combine flour, flax seed, baking powder, baking soda, and chopped almonds; set aside.

2. In a mixing bowl beat butter with an electric mixer on high for 30 seconds. Gradually add 1 cup of granulated sugar, beating about 10 minutes or until light and fluffy. Beat in vanilla and almond extracts. Add eggs one at a time, beating for one minute after each addition. Scrape bowl frequently. Add dry mixture and sour cream alternately to batter, beating on low speed after each addition until just combined.

3. Pour batter into pan and sprinkle sliced almonds and granulated sugar over top. Bake in a 325* oven for 60-75 minutes, or until a wooden toothpick comes out clean. Cool on a rack for 10 minutes. Remove from pan and continue to cool on rack.

Date Added: 01/25/2010
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